Polish Kielbasa Stuffing
Easy stuffing with kielbasa and carraway flavor.
Servings: 8 people
Ingredients
- 8 cups hearty bread cut into 1-inch cubes and toasted if soft
- 1 pound smoked Polish kielbasa sliced or diced
- 2 tablespoons butter
- 1 large onion diced
- 3 –4 ribs celery sliced
- 2 –3 teaspoons minced garlic
- 1½ teaspoons kosher salt
- ½ teaspoon black pepper
- ½ –1 teaspoon dried marjoram
- 1 cup chopped sauerkraut optional
- 1 cup chopped apples optional
- ½ cup chopped parsley or dill optional
- 1 tablespoon chopped fresh sage
- 2 teaspoons fresh thyme
- 1½ –2 cups chicken or vegetable broth warmed
- 2 large eggs beaten
- Butter or olive oil for greasing the baking dish
Instructions
- Cut bread into cubes, toast at 325°F for 10–12 minutes if soft, and add to a large mixing bowl.
- Cook kielbasa in a skillet over medium heat for 5–7 minutes until browned; transfer to the bowl.
- Add butter to the same skillet, then sauté onion and celery for 6–7 minutes.
- Stir in garlic and cook 1 minute.
- Season with salt, pepper, and dried marjoram; transfer to the bread mixture.
- Stir in optional sauerkraut, apples, parsley or dill.
- Add fresh sage, thyme, and additional dried marjoram if needed.
- Whisk warm broth with beaten eggs and pour over stuffing mixture.
- Gently stir until evenly moistened, adding more broth if needed.
- Grease a 9×13 baking dish with butter or olive oil.
- Spread stuffing mixture evenly in the dish, cover with foil, and bake at 375°F for 30 minutes.
- Uncover and bake an additional 15–20 minutes until the top is golden and crisp.
- Rest 5 minutes before serving.
Nutrition
Calories: 859kcal | Carbohydrates: 120g | Protein: 30g | Fat: 28g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 88mg | Sodium: 2528mg | Potassium: 657mg | Fiber: 15g | Sugar: 12g | Vitamin A: 267IU | Vitamin C: 7mg | Calcium: 206mg | Iron: 8mg
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